In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).

Gina this looks AMAZING!!! And it looks to be a recipe that would freeze easily. If freezing would you recommend freezing first THEN baking? Or bake then freeze? And if I freeze before baking should I just bake it from frozen? Sorry to bombard you but really into having some frozen meals to grab when I need them with how chaotic things are around here now that the school year and other activities are in full swing!!

I stuff peppers with venison or spaggetti sauce for camping meals alot. I cook everything to the point where you stuff the peppers, then I freeze. I don't think you should cook the peppers twice. The peppers hold up very well frozen and can be placed on the coals of a fire wrapped in foil or cooked in a pan like recipe!

OMG these look so good, and I am sure they will not disappoint!! :) If I want to take these to an outdoor tailgate with just a grill, would you recommend just cooking the turkey and stuffing the peppers and cooking the peppers on the grill or taking them already cooked and just reheating them on the grill? THANKS!!

these look delicious. i have a question about your ground turkey, i recently read in runners world that ground turkey includes the skin and fat too (to give it better flavor and allow it to stick together better). do you grind your own turkey or buy a specific brand? or is it still healthier than beef with the skin + fat included?

I make these all the time (similar recipe from Fat-free Vegan) and reheat them with no problem at all. You can also freeze them and cook them straight from frozen -- they're a little soggy after being frozen, but a little extra cheese distracts me from that fact! :)

I'm in the process of making these for dinner! They look SO good! Can't wait to try them! Forgot the cumin.....opps! Also subbed 93% lean ground beef for turkey. I had both and was not in the mood for ground turkey. Can't wait to try them!

Could you tell us again where you got that beautiful black baking dish? Thanks. While I am not a huge fan of stuffed peppers that filling sounds like it would be delicious in a hollowed out zucchini. Just have to play around with the cooking time I guess.

If you would want to make these vegetarian would you suggest more black beans and corn? Do you have any other suggestions because these look awesome!!! I am not a fan of the soy crumbles but love beans

Any tips on avoiding the pepper getting mushy? Could I skip the broth and set under the broiler to melt the cheese to leave a bit of crisp to the pepper or is there something special needed from the broth? Looks delicious!

You know a recipe is awesome when it is super healthy for you, AND the 4 year old in the house goes back for seconds! :) We made these for the first time for dinner and we've become an instant fan! Thank you so much for this one, it's AMAZING!

Question for you Gina,I only have lean ground beef. Any idea how much the calories would be if I used that instead of turkey? Thank you so much! I feel so grateful for all of your yummy low-calorie recipes!!

Made this last night with my friend. It is the PREFECT grad student food. AND... when I move back home, I can make this for my fiance. I can just stuff two whole peppers (man size) and have the other halves for myself.

Thank you Gina for creating recipes that both my fiance and I can eat. I read your blog religiously!

PS. My friend and I used fresh corn on the cob - since we bought everything at farmers market :)

Made these on the weekend, absolutely delish..will make again. I skipped the broth stage and just put on parchment lined cookie sheet. The liquid from tomato's, peppers as they cooked was enough to "steam" them. Thanks Gina for another great healthy recipe.

I have a question....it says the serving size is 1/2 a pepper. Does that mean the entire stuffed pepper (since they're made in a half a pepper) or does that mean half of the finished product? Wondering if I should count one pepper as 4 points or 8! :)

And these are SO GOOD. My husband and I made these last night and not only are they great when you make them but they are such easy and delicious leftovers. I just took one with me to work today and it was great. Thanks!

Wow! Huge hit with my husband AND me. He ate four of them. Luckily, I'm on WW and only wanted one. Super low PPs and very filling. I'm so glad I've found this site. I'm making the eggplant parmesan tonight.

Gina.. I made these with shredded chicken(that was cooked using your chicken ropa recipe for the most part) that I had in the freezer. so easy to assemble then! DIdn't have serranos, so I used green chiles.. i'm guessing it gave the dish a milder flavor, i did amp up the cumin a little bit. Really great dish.. and I used red, yellow and orange peppers. Fall colors, and yummyness combined!

Terrific Stuff! I used 95% lean ground beef instead of turkey but followed the recipe otherwise and they are great! My hubby and I ate them last night for supper and for lunch today. Freezing the rest for meals later in the month! Thanks for another great recipe Gina!

These are really, really good! I can't believe something so tasty and filling has SO few calories. And I love the idea of putting chicken broth in the bottom of the pan during cooking--what a great way to add flavor! I'm wishing I had made a double batch.

I made these tonight for dinner, along with the cilantro lime rice. My whole family enjoyed them immensely. I'm putting the leftover filling on a bed of lettuce for lunch tomorrow. My own healthy version of a taco salad!

this was a big hit! i'm the only one worried about healthy food, and my fatloving diners loved this dish! I found a mexican version of zucchinni i put on the side, just in case - but one serving really did fill us up!

This looks AMAZING! I cant wait to try! I've been on Weight Watchers for 2 months now and I thank you for making it so much easier by showing me how to make delicious healthy dishes. I have tried many reciepes on your site and I have not been disappointed. Kepp it up! your are greatly appreciated!

What a great recipe, mine are in the oven right now. Defenatly a recipe that my fiancé will love and not think is 'too healthy'.I only just found your blog and I am excited to try some other of your fantastic ideas. Thank you for sharing! Katy

They were delicious (cooked them last night). I did the full recipe, but only had a full bell pepper and one half, os I figured I'd freeze the rest of the meat, but I found after filling the bells that not much was left. Do you stuff them completly usually?

Anyways, it was delicious.. and it comes from someone who doesn't eat corn usually!

They are in the oven as I type. Hubby scooped some of the filling onto a tortilla chip and loved it. Had to run him out of the kitchen! Can't wait to taste them. I have loved everything that I've made from your website. Really excited about the cookbook. I've been on WW and have lost 49.2 lbs. That last .8 isn't gonna be easy. But with great dinners like this how can I lose!

I'm a mess in the kitchen, and read through recipes pretty quick, so my measurements were off and ended up making a ton of filling. Then, when I cut open my peppers, one was rotten on the inside, so I just cut up the pepper and added it to the mixture. All of it went into a casserole dish and into the oven, topped with cheese at the end. We're frying up some corn tortillas to have with them now. Can't wait to try it!

Made these for dinner last night and they will DEF be a repeat! they we so delicious! my boyfriend loved them and cannot wait for the leftovers!! forgot to put the corn in though... but still absolutely great!! next time i think we are going to change it up a little and add some mushrooms and i may sneak some spinach in there too! but yes, a must try!!

the filling to me could work so easily into other things- like a previous poster said- she put it on lettuce for a taco salad. I served some of my extra on rice. I want to try it on some baked tortilla chips for some "nachos". and.. all by itself is yummy! I've made the filling now with shredded chicken ropa, ground tureky, and ground beef. Next will be some leftover barbacoa pork used as the meat!

Only change that I made was to cook 1 lb of ground turkey and use 1 can of black beans. You'll have extra filling which will freeze well and you can have turkey burritos or tacos later on. I also only cooked the peppers for 20 min so that they would still have a crunch.

Hi Gina,I LOVE your site! just wondering if you can use drained canned corn instead of frozen? Would it change the cook time or point value? Do you use frozen corn in your recipes for a specific reason? again your site is beautiful and interesting and I am on it all the time! Thank you!!

I made these over the weekend and they were a huge hit at my house! I used fresh jalapeno (with all of the seeds removed, of course) instead of the pickled serrano and it was great. I doubled the recipe and made extra (because the people in my family are pigs) -- and I have to say that on day #2 when I warmed the peppers up, they were even better! Allowing all of the flavors to settle overnight really gave them a punch the second day around. I will definitely be making these again. Thank you so much for this recipe!

I made these peppers last week (substituted lean ground beef for the turkey because we're just not turkey fans), and they were AMAZING! My husband and I loved them! In fact, I emailed the recipe to a friend, and they loved them too!

These were awesome and so easy! I made them last night for my husband and we both loved them... he ate 3 1/2! I used a fresh jalepeno instead of pickled, but pretty much followed all the other directions. I also made cilantro lime brown rice as a side. Yum! What a nice way to change it up and still eat healthy.

Delicious! I usually like rice in my stuffed pepper stuffing but I am on a quinoa kick lately so i added a cup of cooked quinoa to the stuffing. It adds 37 more calories per serving but made it a little more filling and hearty.

Making this recipe again tomorrow to have for dinner on Monday or Tuesday night. They are easy to make, so tasty. I actually added about 4 oz chopped mushrooms to the recipe; they were really delicious peppers. Served with a tossed salad and voila... and easy light dinner. Love your website!

I made these tonight and they were delicious! I used green peppers instead of red, simply based on preference. I ended up adding some taco seasoning on top at the end...next time I would add it into the meat. I think I may have needed the extra flavor because I opted out of the hot pickled serrano pepper. Great recipe; I'll definitely be making it again!

I just wanted to thank you for this awesome website! I often make your recipes for dinner and I've tried a few desserts as well. My husband and I always love everything from your site and I appreciate you including the nutrition info. I made these peppers last night and they were AMAZING! Thank you :)

Just tried this (w/o the hot peppers)- realized that I had no tin foil, but was really hungry, so I ended up munching on some of the extra stuffing and it was SO delicious just by itself, I ate all the extra plain- I'm not sure how long those pepers are going to last in the fridge before I start emptying them out! ;)

YUMM!!! I pinned this, made it, really enjoyed it and reviewed it on my blog: www.thepinteresteffect.com And of course linked back to you! You are one of my FAVORITE Pinterest discoveries!! I've made and enjoyed so many of your creations, please don't ever stop blogging/creating!

These are amazing! I've made them multiple times and my favorite thing to do is freeze the rest for lunches later on. I top mine with sour cream and a little salsa and they're delicious. Although I've noticed that they are a little soggy after being frozen... Any tips for that?

We made these last night and they were delicious. The only thing we would change for next time is adding in some more cumin or other seasonings. We also made guacamole and put a little of that on the side insetad of sour cream - so good!

I had to comment because I make this dish at least once a week. It is so delicious, and so quick, especially cooking for one. Your site saved me! I don't think I would have been able to stick to Weight Watchers so easily without your recipes. The majority of my meals come from you, and I'm down more than 20lbs!

I made these for dinner tonight. They are yummy. My husband and brother both loved them. The only thing I'll change is to add an extra half of a jalepeno. I'd like a tiny bit more kick. I'll definitely make these often. Thank you for sharing it.

We just had these and really enjoyed them. The only problem was there was a lot of liquid that collected in the bottom of each pepper. I waited until the meat mixture's liquid was absorbed before stuffing the peppers, so I am not sure what caused this. Would love to find out, so I can avoid it next time. Thanks!

I love the stuffing. I had left over stuffing and it made terrific burritos. Just made the stuffing again and added green peppers to the stuffing. I added a little precooked brown rice to soak up some of the liquid and let it sit overnight. Reheated the stuffing, added some fat free Chobani plain yogurt as a topping and rolled it all up. Delicious hot or room temperature. Didn't bother with the shredded cheese. Easier than stuffing peppers. Try it.

Just made these again last night, and love them. My husband raves about these! I make them with a few more "packaged" ingredients (taco season, canned tomatoes and chilies) but I think the flavor is great. My husband's coworker actually saw his leftovers today and asked for the recipe! I told her about this site and also recommended some other things that we've tried and liked. Thanks!

I have made these twice so far, both times following the recipe for the most part, but swapping out some of the ingredients based on what I had on hand. Tonight, I used canned diced tomatoes with chilies and added some chili powder. This recipe is delicious and very filling! It does seem to make a lot of extra filling. Last time I used it for burritos. This time I froze it to use another time.

made this last night for my boyfriend and i--i made mine without peppers, and used allspice, but it was amazing and great as leftovers too. I also didn't simmer for as long as need be, but came out perfectly!

I just made this. It was the bomb!! So good!! I know 1 pepper filled me up but was tempted to eat another! I made it with the cilantro lime rice. I am super picky about recipes and have to say have I been quite impressed with your recipes. I keep finding myself coming back everyday!! Thanks!

I made these back in December. I had a lot of filling left so I froze it for later use. I added a large can of diced tomatoes, more corn, cumin, garlic powder, cilantro, half vegetable stock/half chicken stock. Made a wonderful, quick taco soup!

I'm so so glad I stumbled on to this site! You have made healthy eating so much fun for a junk fooder like me! The word diet had never entered into my dictionary until I moved to the states and started piling on pounds! Thank you thank you thank you!OMG and this has become my new favourite dinner.. I started by making it with my spicy rice recipe but I realised I can have it just as is and be completely full. It is so perfect and filling and my husband loves it too! Any filling I have leftover I add to a tortilla to make a Mexican pizza.

This is probably the recipe from your site that I make the most.. and it is definitely my boyfriends favorite!! I make these vegetarian with the morningstar veggie crumbles instead of turkey which works wonderfully. Only thing I do differently from there is cook the peppers with Green Chili Enchilada sauce (watered down) instead of broth. We love your recipe for cilantro lime rice with these!

Mostly I just wanted to thank you from the bottom of my heart. I'm not on Weight Watchers or anything, but your website has taught me how to eat healthily, manage my portions, and make my own ingredients. You have an incredible way of simplifying recipes so they're time-efficient, budget-friendly, and light without sacrificing any flavor.

I read the comments so I know you hear this all the time, but you've really touched and changed a lot of people's lives with your blog.

Maybe I'm missing something. I've made these several times and each time my turkey or chicken just tastes blah. I've even tried doubling the seasoning and each time it just tastes like cardboard. Am I missing something? It seems like it's absorbing everything but not letting anything out.

I love this recipe because the filling is so versatile. I had some left over filling so I made a "Chipotle-type" salad for lunch. I used chunky salsa for the dressing added a little cheese...YUMMY! The only thing I didn't add was rice (didn't have time to make any) but the end result was really tasty.

Gina, thank you so much for making cooking fun as well as healthy and encouraging me to think outside the box. I am looking forward to receiving my cookbook! All the best!!

These were absolutely delicious! I spiced up the meat with some chipotles in adobo sauce (left the other peppers out) and served with a drizzle of your Avocado Cilantro dressing and Cilantro Lime Rice. I cooked/charred them on the grill (instead of the oven) and they had a wonderful smoky flavor. This will definitely be a go-to recipe for my family from now on.